Red Cabbage Coleslaw with Broccoli and Red Pepper |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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This is a delicious and very colorful alternative to the usual cole slaw. It is always a favorite when I bring it to pot luck dinners. Ingredients:
1/2 cup fresh basil leaf |
1/3 cup light tasting olive oil |
3 tablespoons honey |
3 tablespoons balsamic vinegar |
1/4 cup red wine vinegar |
1/4 cup water |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
1 medium red cabbage, cored,very thinly sliced |
1 bunch broccoli, florets trimmed and separated into tiny pieces,stems peeled and shredded,about 6 cups total |
1 large red pepper, cut into 2 inch long fine julienne,about 1 1/2 cups |
6 large green onions, thinly sliced,about 1 1/2 cups |
Directions:
1. To make vinaigrette: Put basil leaves, olive oil, honey, water, vinegars, salt& pepper in a blender or food processor and mix until the basil is minced.
2. Transfer to a 4 quart bowl.
3. Put the cabbage, broccoli, bell pepper and onion in the bowl with the dressing.
4. Toss until well mixed.
5. Chill at least 4 hours or up to 8 hours before serving.
6. To serve, toss well, drain off any excess liquid and adjust the seasonings.
7. Serve chilled in a large bowl.
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